Fried Sea Whelks

Name: Fried Sea Whelks
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Ingredients: 200 g Sea whelk meat (remove the cap, wash clean, cut open from the middle to extract the meat, pat with a knife, make several diagonal slashes on both sides from inside out, then cut in half from the middle); 50 g Peanut oil (for deep-frying); 250 g Flour (for coating); 25 g Cooking wine; 2 g Ground white pepper; 2 g Chili sauce (for dipping); 15 g Soy sauce; 2 g Fine salt; 1.5 g MSG

Korean-style fried sea snails with a tangy, spicy flavor, served in their shells for a fun and playful presentation.

30 min

Easy

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Ingredients

Sea whelk meat (remove the cap, wash clean, cut open from the middle to extract the meat, pat with a knife, make several diagonal slashes on both sides from inside out, then cut in half from the middle) 200 g

Peanut oil (for deep-frying) 50 g

Flour (for coating) 250 g

Cooking wine 25 g

Ground white pepper 2 g

Chili sauce (for dipping) 2 g

Soy sauce 15 g

Fine salt 2 g

MSG 1.5 g

Instructions

Marinating

Remove the cap from the sea whelks and wash them clean. Cut open from the middle to extract the meat, pat it with a knife, and make several diagonal slashes on both sides from inside out. Then cut each piece in half from the middle and place in a bowl. Add the cooking wine, ground white pepper, soy sauce, salt, and MSG, and stir well to combine. Coat each piece of sea whelk meat with flour and arrange them on a plate, ready to use.

Deep-frying

Heat a wok over high heat and add the peanut oil. When the oil reaches about 70-80% hot (roughly 175-190°C / 350-375°F), add the sea whelk pieces one at a time. Use a slotted spoon to continuously turn them. Deep-fry until golden brown, then remove and drain off the excess oil. Arrange on a serving plate.